Imagine biting into a pillowy-soft sandwich bun that's so light and tender, it practically melts in your mouth - and the best part? It's made with humble Idaho potatoes! These aren't just any ordinary buns; they're a game-changing recipe that transforms simple ingredients into bakery-quality bread that will have your family and friends begging for more. Whether you're a novice baker or a seasoned pro, these soft sandwich buns are about to become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 buns
Ingredients
- 2 cups mashed Idaho potatoes
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions
- Begin by preparing the mashed Idaho potatoes. Peel and chop the potatoes into even-sized pieces, then boil them in salted water until fork-tender, about 15-20 minutes. Drain and mash until smooth. Allow the mashed potatoes to cool to room temperature.
- In a small bowl, combine the warm milk (about 110°F or 43°C) with the active dry yeast and 1 tablespoon of the sugar. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the cooled mashed potatoes, the remaining sugar, salt, melted unsalted butter, and the large egg. Mix well until all ingredients are fully incorporated.
- Once the yeast mixture is frothy, add it to the potato mixture. Stir to combine.
- Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook attachment until a soft dough forms. You may not need all the flour, so add it gradually until the dough pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it has doubled in size, about 1 hour.
- Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball.
- Place the shaped dough balls onto a greased baking sheet, leaving enough space between them for expansion. Cover the buns with a kitchen towel and let them rise again for about 30 minutes, or until they have puffed up.
- Preheat your oven to 375°F (190°C) while the buns are rising.
- Once the buns have risen, bake them in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Remove the buns from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy your soft sandwich buns made with Idaho potatoes!
Tips
- Temperature matters! Ensure your milk is warm (around 110°F) to activate the yeast correctly without killing it.
- Don't rush the rising process. Let the dough rise in a warm, draft-free area for the best texture.
- When kneading, aim for a smooth, elastic dough - it should feel soft but not sticky.
- For extra shine, brush the buns with an egg wash before baking.
- Store leftover buns in an airtight container to maintain their softness, and they'll stay fresh for 2-3 days.
- For maximum flavor, use freshly mashed potatoes and let them cool completely before adding to the dough.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 30mg
